Caramel Banana Pie

Many of the South’s best restaurants have been serving this pie for decades. Not everyone can make caramel the old-fashioned way in a cast-iron skillet without burning it. But everyone can make it with this method. Just make sure that you keep the cans covered with water the entire time.

2 (14-ounce) cans sweetened condensed milk

2 medium-size bananas

1 (9-inch) graham cracker crust

1 cup heavy cream

¼ chopped and toasted pecans

Remove the labels from the cans of condensed milk. Place in a large stockpot. Cover with water by 4 inches. Place over medium heat and bring the water to a boil. Reduce the heat to low and simmer for 3 hours. Keep the cans covered with water at all times. Remove from the heat and let cool. When cool, open with can opener. The mixture will be caramel. Slice the bananas into the piecrust and pour the caramel filling over the top. Whip the heavy cream with an electric mixer until soft peaks form. Place the whipped cream topping over the caramel filling and garnish with pecans.

Makes 1 pie or 10 servings.